Not Your Mama's Hot Dogs

June 29, 2016

Along with hamburgers, hot dogs are the quintessential 4th of July food.  The grill is lined with franks getting their char on while eaters patiently wait for their order to be up.  While he standard ketchup, mustard, relish dogs have their place in the culinary landscape, I urge you to take this simple food to a whole new level.  Skip the classic condiments and go bigger and bolder. Grilled hot dogs are wrapped in bacon and topped with grilled onions, pico de gallo salsa and avocado.  These south of the border inspired dogs will be the talk of the town and you'll  have a hard time going back to the usual.

TJ Style Hot Dogs


1 pack hot dogs (about 8 hot dogs)
8 slices of bacon
1 avocado, thinly sliced
1 onion, thinly sliced
1 tbsp flavorless oil like canola or vegetable oil
1 container store bought pico de gallo or homemade salsa
hot dog buns


Step 1: Wrap each hot dog in bacon.  Secure the bacon to the hot dog using a toothpick at each end

Step 2: Preheat the grill to medium heat. Place on a grill until the bacon is cooked and crispy.  When cooking, be aware of the bacon grease so that you do not cause a fire.  

Step 3: Brush the onion slices with oil. Add the onion slices to the grill and cook until slightly charred and softened. Add the buns to the grill to warm them.

Step 4: Prepare the hot dogs by placing the franks inside the bun.  Top with grilled onion, pico de gallo slasa and avocado. Serve hot.

*Note: You can prepare this meal indoors on the stovetop using a griddle or grill pan.


Image Sources: